Pork Confit Recipe

Brining the Pork

Start by trimming any excess fat from the pork shoulder. Rub the salt all over the pork, ensuring it is well coated. Wrap the pork in plastic wrap and refrigerate for at least 12 hours or overnight to allow it to brine.

Preparing the Cooking Liquid

After brining, remove the pork from the refrigerator and rinse off the salt under cold water. Pat the pork dry with paper towels. In a large, heavy pot, add the duck fat or pork lard. Add the garlic cloves, thyme sprigs, and black peppercorns to the pot.

Cooking the Pork

Place the pork shoulder in the pot, ensuring it is completely submerged in the fat. If necessary, add more fat to cover the pork. Heat the pot over low heat until the fat is just bubbling, then cover and simmer gently for about 8-10 hours, until the pork is fork-tender.

Cooling and Storing

Once cooked, remove the pot from heat and let the pork cool in the fat. Once cool, transfer the pork to a container, pour the fat over it, and refrigerate until ready to use. The confit can be stored in the refrigerator for up to 2 weeks.

Preparing the Vegetables

Wash and peel the carrots. Cut them into thin slices. Wash the zucchini and cut them into half-moons. Trim the asparagus and cut into 2-inch pieces.

Roasting the Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the prepared vegetables with olive oil, salt, and black pepper. Spread the vegetables on a baking sheet in a single layer.

Cooking the Vegetables

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.

Serving

Once the vegetables are roasted, remove them from the oven and serve alongside the pork confit. Enjoy!